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Mussels with Saffron, Tomato, and Wine over Linguine

Yield 4 servings (serving size: 2 1/4 cups mussels, 3/4 cup sauce, and 1 cup pasta)
Saffron, tomato, and shellfish balance well. Garnish with mint sprigs, if desired.

Ingredients

  • 2 tablespoons butter
  • 1/4 cup chopped shallots
  • 3 garlic cloves, minced
  • 1/4 teaspoon saffron threads, crushed
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1/2 cup dry white wine
  • 1/4 cup chopped fresh parsley
  • 1/8 teaspoon freshly ground black pepper
  • 1 (8-ounce) bottle clam juice
  • 2 pounds mussels, scrubbed and debearded
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)

Nutrition Information

  • calories 487
  • caloriesfromfat 22 %
  • fat 11.6 g
  • satfat 4.8 g
  • monofat 2.6 g
  • polyfat 1.6 g
  • protein 36.4 g
  • carbohydrate 58.7 g
  • fiber 3.7 g
  • cholesterol 80 mg
  • iron 11.8 mg
  • sodium 866 mg
  • calcium 110 mg

How to Make It

  1. Melt butter in a Dutch oven over medium-high heat. Add shallots and garlic to pan; sauté 1 1/2 minutes. Add saffron and tomatoes; cook 2 minutes. Stir in wine, parsley, pepper, and juice; bring to a boil. Cook 4 minutes. Add mussels. Cover and cook 6 minutes or until shells open; discard any unopened shells. Serve over pasta.